East Coast Lobster Cookout

[Jenise]

I'm throwing a "surf and turf" party this weekend--we're going to boil whole Maine lobsters in big pots out on the beach. Are there traditional New England side dishes that would be served at such an event? I'm planning on making several side salads and can happily wing it, but if there something that was an asolute tradition I'd probably want to include a variation of that.

I'll be right over Jenise...oh, wait...I only read the first sentence...LOL!!!

This is my absolute favorite kinda of meal!

What I usually do is throw in some corn on the cob and potatoes with the lobster boil. I would definitely serve cole slaw as a side as well. But that is just me .

I hope it goes wonderfully!

Corn the cob and boiled potatoes. I would say garlic bread also would be a "must."
Do you get good corn in WA? New Englanders are crazy for their native corn.

Maria and I must have crossed paths in cyberspace!
Jenise, it sounds like a great party. How can you go wrong with Maine Lobster and the view from your house??

At the start of the new school year my fraternity would buy new metal garbage cans that were used first for a beachside lobster boil. We put seaweed on top of the lobsters and then clams on top of the seaweed. With the lids on, the clams would finish before the lobster providing an appetizer.

Steamed clams. The little neck ones. Many of the lobster pounds in Maine serve only two things - lobsters and clams. You bring everything else, like beer, salad, potato chips. Another good item would be Clam Chowder. I did a search for the recipe, which I thought I posted, but couldn't find, so I'll re-post it as a new RCP. I would also recommend you try a nice Vouvray with the lobster, as I've stated in other posts about lobster pairing. Finally, a wild blueberry pie for dessert.

Cookouts vary but two "essential sides" in my experience are steamed clams and corn on the cob.

Regards, Bob

[Jenise]

Hey, it's prime clamming right now on my beach. I never do it because Bob is allergic to clams and mussels, but we've got the real deal right out front and I see people out digging every day at low tide. Hmmm...this could be fun.

Corn...the stores have a lot of fresh corn on the cob right now, but I don't know where it's from. Carrie, we do grow a lot of corn in Washington but the local stuff won't be ready until around August 1st.

Garlic toast? Naah, this is the west coast. It's gotta be sourdough bread, sorry.

Clam chowder? Love the stuff but no, out of respect for my husband (he can skip an hors d'ouvres but should not have to sit out a course), plus I find soup too filling for most dinner parties and rarely serve it except in demitasse portions. I'll have too much going on on Saturday to do that--I'm having 16 people here.

Maria--come on down! Er, over.

And where are the baked beans?

And where are the baked beans?

Baked beans are for New England Sunday night church suppers, not lobster dinners.

Baked beans are for New England Sunday night church suppers, not lobster dinners.

But I can't eat seafood. Oh wait... she's doing beef too. Whew! Protein dilemma solved!

[Jenise]

But I can't eat seafood. Oh wait... she's doing beef too. Whew! Protein dilemma solved!

Oh great, so you're coming after all. Though I'm now thinking more like rare steak than smoked brisket, is that okay? You guys have me talked into the corn, but I think I'll do a French potato salad instead of boiled potatoes for some elegance. I'll do a couple other salads so the table looks well set and bountiful.

Though I'm now thinking more like rare steak than smoked brisket, is that okay?

Perfect! What time should I arrive? I can help with cooking, prep, setting tables, arranging flowers.... or just "taste testing" the wine.

I am with you on the bountiful table. I tend to way overcook for parties because I never want people to think they can't have a second helping of something.

The French potato salad is a brilliant idea. Ina Garten has a magnificent recipe for it.

French Potato salad sounds like a fabulous idea! Let me know how it goes Jenise 'cause I would certainly make that instead of boiled potatoes next time.

[Jenise]

Cynthia, I agree, hate skimpy bowls--the kind where people have to think "okay, there are 16 people here so my share is one rounded tablespoon even though it's the only salad I'm going to eat". Or where, like the buffets at our neighborhood wine tastings where only the first 16 people in line get shrimp and chicken wings and the 51st person gets lettuce and crackers. Plus, I like a lot of color and a lot of options. Tomato salads for red, and cucumber salads (with peel) for green, that kind of thing.

Carrie, I saw Ina do that salad just within the past few weeks. It sounded identical or nearly so to the recipe in the Cuisine of the Rose Burgundy cookbook that Bob Ross sent me, which is what I paired with the ham terrine you see in Bill Spohn's photos of last year's Terrine event. It's one of those dishes that became an instant standard in my kitchen the first time I made it. Versatile in every way--goes with everything from fish to beef, and best at room temperature. What could be easier to serve?

Maria, I'll post the recipe for you.

Well, real New England lobster lovers never boil Lobsters, they steam them.

I think I've mentioned this before, but there's a few things that I do:

First, the lobsters must have a period of time where they relax... even place them in the freezer for a bit. It'll keep the acid levels down in their muscles. Tossing them in head first when the steam is high will ensure a quick end and, again, keep that sour acidity out.

Second, the lobsters must be steamed in saltwater.

Third, instead of a colander, the lobsters should be steamed on a bed of kelp.

To accompany? Howie is right about the garlic bread, or sometimes we do pasta salad. Crackers if people want to eat the roe or tomalley.

Never boil them, though. That's the important thing... you'll lose all the flavor.

Best,
Joe

Well, real New England lobster lovers never boil Lobsters, they steam them.

I think I've mentioned this before, but there's a few things that I do:

First, the lobsters must have a period of time where they relax... even place them in the freezer for a bit. It'll keep the acid levels down in their muscles. Tossing them in head first when the steam is high will ensure a quick end and, again, keep that sour acidity out.

Second, the lobsters must be steamed in saltwater.

Third, instead of a colander, the lobsters should be steamed on a bed of kelp.

To accompany? Howie is right about the garlic bread, or sometimes we do pasta salad. Crackers if people want to eat the roe or tomalley.

Never boil them, though. That's the important thing... you'll lose all the flavor.

Best,
Joe

Nah, I doubt there's a person on the planet who can tell the difference between a properly steamed and a properly boiled lobster. Salt water, yes, always. Kelp is fine if one is able to acquire it.

We are born and bred New Englanders and often have lobster dinners, including this past Mother's Day. We always serve our lobsters with red bliss potatoes, boiled, mixed with a little butter and herbs.

More importantly, we served a beautiful Soave, which was the perfect compliment to the dinner. Ours was Leonildo Pieropan Soave Classico Superiore La Rocca. Outstanding. We have also had Suavia Soave Classico Superiore Monte Carbonare, which drinks very well with shellfish.

Enjoy your feast!

Welcome to the Forum, Barry!

[Jenise]

Joe, kelp isn't an option for me right now. Boiling will have to do. We're cooking 18 lobsters and I don't think we could handle this quantity any other way.

Chef--thanks for the confirmation.

Barry, thanks for sharing your experience. I've pulled a bunch of white wines to serve on Saturday, but not a Soave. I'll add one now, I've got a Pieropan in the cellar. That should work great.

Nah, I doubt there's a person on the planet who can tell the difference between a properly steamed and a properly boiled lobster. Salt water, yes, always. Kelp is fine if one is able to acquire it.

Any child in Rockport old enough to chew their food can tell the difference.